Keto Steamed Eggplant with Garlic Soy Sauce
Delight your taste buds with this Keto Steamed Eggplant with Garlic Soy Sauce—a low-carb, gluten-free dish that's as flavorful as it is healthy. Tender, steamed eggplant strips are perfectly infused with a robust garlic soy sauce that's lightly sweetened with keto-approved erythritol. The dish is elevated with aromatic sesame oil, tangy rice vinegar, and the option of a gluten-free twist using coconut aminos. Quick to prepare in under 30 minutes, this recipe balances simplicity with sophistication, making it ideal for weeknight dinners or elegant side dishes. Garnished with vibrant green onions and nutty sesame seeds, this wholesome creation is as visually stunning as it is delicious. Perfect for the keto lifestyle or anyone seeking a light, plant-based dish packed with umami flavor!
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Ingredients
- 2 medium (about 1.5 pounds total) Eggplant
- 4 cloves Garlic
- 3 tablespoons Soy sauce (or coconut aminos for gluten-free and soy-free options)
- 2 teaspoons Sesame oil
- 1 teaspoon Rice vinegar
- 1 teaspoon Erythritol (or any keto-approved sweetener)
- 2 tablespoons Green onion (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Directions
Step 1
Wash the eggplants thoroughly and cut them into strips or wedges about 3-4 inches in length and 1-2 inches thick. Optionally, you can peel the skin if you prefer a milder texture, though keeping the skin on adds extra fiber.
Step 2
Sprinkle a light pinch of salt over the eggplant pieces and let them sit for 10 minutes. This will help draw out any bitterness. Rinse the eggplant slices after 10 minutes and pat them dry with a paper towel.
Step 3
Prepare a steamer by filling a pot or wok with 1-2 inches of water and bringing it to a simmer. Place the eggplant pieces in a heatproof steamer basket or plate that fits inside the steamer, ensuring they do not overlap too much.
Step 4
Steam the eggplant over medium heat for 8-10 minutes, or until tender. Test with a fork or chopstick; it should pierce through easily. Remove the steamed eggplant and set it aside.
Step 5
While the eggplant is steaming, finely mince the garlic cloves and set aside.
Step 6
In a small bowl, mix the soy sauce (or coconut aminos), sesame oil, rice vinegar, and erythritol. Stir until the sweetener is dissolved. Taste and adjust the seasoning (e.g., add more sweetener or vinegar) if needed for your preference.
Step 7
Heat a small non-stick pan over low heat. Add a teaspoon of sesame oil and sauté the minced garlic for about 30-60 seconds, or until fragrant but not browned.
Step 8
Remove the pan from heat and immediately stir the sautéed garlic into the soy sauce mixture to create the garlic soy sauce.
Step 9
Transfer the steamed eggplant to a serving dish. Drizzle the garlic soy sauce evenly over the eggplant pieces.
Step 10
Garnish with chopped green onion and sesame seeds, if desired, for added freshness and crunch.
Step 11
Serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (1465.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 682.2 |
| Total Fat 32.1g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 12.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4491.6mg | 0% |
| Total Carbohydrate 97.4g | 0% |
| Dietary Fiber 44.4g | 0% |
| Total Sugars 51.8g | |
| Protein 18.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 192.1mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 3725.1mg | 0% |
Source of Calories